Best 3 Esquites Mexican Elotes Salad Recipes
Calling all corn lovers! Esquites, also known as Mexican elotes salad, is a delightful dish that combines the sweet and juicy flavors of corn with a medley of tangy, savory, and spicy ingredients. Originating from Mexico, esquites is a popular street food and a staple at many Mexican gatherings. This versatile dish can be served as an appetizer, side dish, or even as a main course.
Our collection of esquites recipes offers a variety of options to suit different tastes and preferences. From traditional Mexican esquites to unique fusion variations, these recipes are sure to tantalize your taste buds. Whether you prefer your esquites mild or spicy, creamy or chunky, we have a recipe that will hit the spot.
Our classic esquites recipe stays true to the authentic Mexican flavors, with fresh corn, mayonnaise, cotija cheese, and a sprinkle of chili powder. For those who like a bit of a kick, our spicy esquites recipe adds a generous amount of chopped jalapeños and cayenne pepper, creating a fiery and flavorful dish.
If you're looking for a creamy and indulgent take on esquites, our creamy esquites recipe is a must-try. It features a creamy sauce made with sour cream, cream cheese, and roasted poblano peppers, which adds a smoky and rich flavor to the dish.
For those seeking a unique fusion experience, our Asian-inspired esquites recipe incorporates the vibrant flavors of Asian cuisine. It combines corn with a sweet and savory sauce made with soy sauce, rice vinegar, and sesame oil, creating a delightful balance of flavors.
Finally, our vegetarian esquites recipe is a hearty and flavorful option for those who prefer a meatless dish. It includes a variety of vegetables, such as black beans, bell peppers, and zucchini, along with a zesty dressing made with lime juice, cilantro, and cumin.
No matter which recipe you choose, esquites is a delicious and versatile dish that is sure to become a favorite. So gather your ingredients, fire up the stove, and let's embark on a culinary journey to the streets of Mexico!
ESQUITES
This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
- Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
- Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
- To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.
Nutrition Facts : Calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg
MEXICAN STREET CORN SALAD (ESQUITES) RECIPE
This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Provided by J. Kenji López-Alt
Categories Side Dish Appetizers and Hors d'Oeuvres Quick and Easy Sides
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
ESQUITES
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Provided by Kay Chun
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
- Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
Tips and Conclusion
Esquites, also known as Mexican elotes salad, is a delightful and flavorful street food commonly found in Mexico. Here are some tips and a conclusion drawn from the recipes provided in the article:
- Fresh Ingredients: Use fresh and high-quality ingredients for the best results. Fresh corn kernels, juicy lime juice, and ripe avocado add vibrant flavors to the salad.
- Grilling or Roasting Corn: If you prefer a smoky flavor, grill or roast the corncobs before removing the kernels. This adds a delicious charred taste that complements the other ingredients.
- Seasoning: Don't be shy with the seasonings! A combination of chili powder, cumin, and paprika gives the salad a warm and savory flavor profile. You can adjust the amount of spice according to your preference.
- Choose the Right Cheese: Cotija or queso fresco are traditional Mexican cheeses commonly used in esquites. They add a salty and tangy touch to the salad. If these cheeses are unavailable, you can substitute them with feta or parmesan.
- Fresh Herbs: Incorporate fresh herbs like cilantro and parsley for an extra layer of flavor. They add a refreshing and aromatic touch to the salad.
- Serving Suggestions: Esquites can be served as a side dish, appetizer, or even as a main course. It pairs well with grilled meats, tacos, or burritos. You can also enjoy it on its own as a light and healthy snack.
In conclusion, esquites is a versatile and delicious dish that captures the vibrant flavors of Mexican cuisine. With its combination of fresh ingredients, bold seasonings, and creamy textures, it's a delightful treat that can be enjoyed in various settings. Experiment with different variations to find your perfect combination of flavors and textures. Whether you're looking for a refreshing side dish or a flavorful snack, esquites is sure to satisfy your cravings.
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